Mushrooms are healthy, flavorful, and minuscule in calories. Watercress adds a great peppery flavor.

During my fall trip to Italy the country was in celebration. It was truffle season! In addition to these expensive and tasty treats there are many other types of mushrooms available for cooking. My husband and I had the joy of visiting a festival sponsored by the Wild Mushroom Society of Lombardy. It was interesting to see the many types of edible and inedible fungi. Many of the edible and poisonous types of mushrooms looked almost exactly the same. This is why I opt to purchase my mushrooms from a market, which in turn purchases from mushroom farmers.

Place the warm mushrooms on top of the watercress. Drizzle the dressing over the mushrooms and watercress.

Note: If you prefer the earthier taste of wild mushrooms adjust the type of mushrooms accordingly. If youíve never eaten wild mushrooms you may want to use only a mixture of white and cremini mushrooms. Did you know that portobello mushrooms are cremini mushrooms all grown up? So, if you cannot find cremini mushrooms use portobello. To prepare fresh mushrooms, first trim off the bottoms of the stems, then wipe them off. Don't soak mushrooms in water as they will get soggy.Watercress is chock-full of vitamin A, which helps the skin retain keratin, a protein that keeps skin smooth and supple. Canít find watercress in your local store? Try baby spinach leaves. They will be safe as long as you thoroughly wash the leaves.